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Tea Pot Soup With Oriental Vegetables

Teapot soup with oriental vegetables sounds like a delightful and unique dish! Here’s a creative recipe you could try.

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Tea Pot Soup With Oriental Vegetables

Tea Pot Soup With Oriental Vegetables

Main IngredientsPrawns (kolambi/jhinga), Boneless chicken breasts
CuisineFusion
CourseSoups
Prep Time10-15 minutes
Cook time5-10 minutes
Serve4
TasteMild
Level of CookingModerate
OthersNon Veg

Ingredients

  • 4 large prawns (kolambi/jhinga), peeled and deveined
  • 4 boneless chicken breasts, poached and diced
  • 1 mushrooms, sliced
  • 8 almonds
  • 2 spinach leaves, shredded
  • 1 lemon, quartered
  • 4 cups chicken stock
  • 1 tablespoon vinegar
  • 2 tablespoons light soy sauce
  • Salt to taste

Method

  1. Boil together chicken stock, vinegar, light soy sauce and salt in a deep pan. Reduce heat and simmer for three to four minutes. Add prawns and cook for half a minute or till the prawns turn pink.
  2. Remove the prawns and place each prawn in a separate tea pot. Divide the mushrooms, chicken, almonds equally into four portions and place them in four teapots.
  3. Pour the hot broth into each tea pot and serve immediately garnished with spinach leaves and lemon.
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